italian wedding soup

Ingredients:

1 Tbsp olive oil

1/2 cup finely chopped onion

1/2 cup diced carrots

1/2 cup diced celery

5 cups chicken broth

1/4 cup dry white wine

1/2 cup small pasta such as Acini di Pepe

2 Tbsp minced fresh dill

½ pound small Italian meatballs

6 ounces baby spinach, washed and trimmed

Directions:

Heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and sauté until softened, 5 to 6 minutes, stirring occasionally. 

Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. 

Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. 

Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls.

Serves 4